No-Knead Artisan Bread
Ingredients
3 cups all-purpose flour
1½ tsp salt
½ tsp instant yeast (or active dry yeast)
1½ cups warm water
Instructions
- Mix the dough
In a large bowl, combine flour, salt, and yeast
Add warm water and mix with a spoon until a shaggy, sticky dough forms
Do NOT knead - Let it rise (long fermentation)
Cover bowl with plastic wrap or a towel
Let sit at room temperature for 12–18 hours Dough should be bubbly and doubled in size - Shape the dough
Lightly flour your surface
Turn dough out and fold it over itself a few times (no kneading)
Shape into a rough ball - Second rest
Place on parchment paper
Cover and let rest 30–60 minutes - Preheat oven & pot
Place a Dutch oven (with lid) in oven
Preheat to 230°C (450°F) for at least 30 minutes - Bake
Carefully place dough (with parchment) into the hot pot
Cover and bake 30 minutes
Remove lid and bake another 10–15 minutes until golden and crusty - Cool
Let cool completely before slicing (important for texture)
Tips
The longer the first rise, the better the flavor
Dough should be sticky—don’t add too much flour
Add herbs, garlic, or cheese for variations